Lunch: Rosemary Roasted Turkey Recipe

Ingredients

3 whole garlic bulbs
6 large onions, halved
5 fresh rosemary sprigs
1 turkey (14 to 16 pounds)
2 cups white wine
3 tablespoons olive oil
1 tablespoon minced fresh rosemary
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour

Instructions

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Place the garlic, onions and rosemary sprigs in a shallow roasting pan. Pat turkey dry. Tuck wings under turkey; tie drumsticks together. Place breast side up over onion mixture. Pour wine into pan.
Brush turkey with oil and sprinkle with rosemary, salt and pepper. Bake, uncovered, at 325 ° for 3-1/2 to 4 hours or until a meat thermometer reads 180 °, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before slicing.
For gravy, strain drippings into a small bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

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